Rarebit
This rarebit is perfect comfort food for a cold day and makes an ideal work-from-home lunch.
Ingredients
- 50²µ/1¾´Ç³ú unsalted butter, plus extra melted butter for brushing
- 50²µ/1¾´Ç³ú plain flour
- 240ml/8¾fl oz beer (ideally dark beer)
- 280g/10oz mature cheddar, coarsely grated
- 2 tbsp Worcestershire sauce
- 2 tbsp snipped fresh chives
- 2 heaped tsp English mustard (or mustard powder), or to taste
- 2 garlic cloves, halved
- 4 thick slices sourdough bread, ideally day-old
Method
Melt the butter over a medium heat in a small saucepan. Add the flour, stir everything together and cook for 1 minute to make a roux. Whisk in the beer and continue stirring to create a thick sauce. Add the cheese, a handful at a time, stirring to create a thick paste. Stir in the Worcestershire sauce and chives. Add the mustard a spoonful at a time, to taste.
Rub the garlic halves over each bread slice, then brush with melted butter. Preheat a grill to medium. Place a cast-iron grill pan over a medium heat and toast the bread slices until charred on one side. Flip the slices over and spread with the cheese mixture. Transfer to the grill and cook for a further 1–2 minutes or until golden brown and bubbling.
